Sweet Potato Pie Cupcakes

I have started to realize three things. 1) Even if it's easier for me to reproduce recipes with weights, it's not always easy for everyone else. Not everyone has a scale in their kitchen. I promise it makes baking gluten free successfully so much easier, but not everyone has that kind of time. 2) A substantial number of people with gluten intolerance/allergies also have tree nut allergies. 3) Complex recipes may taste great, but they can be overwhelming. I will still post recipes that range from simple to complex, but I'll make more effort to be more conscientious about tree nuts.

Keeping that in mind, this recipe is tree nut free without sacrificing taste or texture. This batch can easily be doubled, this is just the amount I like to make when I'm testing out a recipe. I had a range of coworkers test it out and they liked the texture and flavor. One person commented that they'd like a little more cinnamon or a cream cheese like frosting. I'll see what I can do to get that kind of flavor in a frosting with vegan ingredients.

Sweet Potato Cupcakes
Makes 9 cupcakes (prep time 15 min, cook time 25 min)
2/3 c Teff Flour
2 T Arrowroot Powder
2/3 Brown Rice Flour
1.5 T ground Chia Seeds
3/4 t Baking Soda
1/4 t Baking Powder
1/2 t Salt
1/2 c vegan Maple Syrup
1 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp fresh grated Nutmeg
1 1/4 small chopped Sweet Potato
1/4 c Coconut Oil
1 tsp Apple Cider Vinegar

Preheat the oven to 350 degrees. Measure out and sift the teff, arrowroot, brown rice, chia, baking soda, baking powder, and salt together. Put the sweet potato, maple, cinnamon, nutmeg, ginger, and coconut oil in a high speed blender until a little frothy and very smooth. Combine the wet and dry ingredients. After you get the cupcake liners ready in the pan, add the apple cider vinegar to the batter and stir vigorously. Fill the cupcake liners 3/4 of the way up and bake for 20-25 minutes or until a toothpick comes out clean.